Chocolate Chip Ice Cream


Chocolate Chip Ice Cream

Chocolate Chip Ice Cream


  1. 200 g / 7 oz chocolate, chopped or grated
  2. 250 ml / 9 fl oz milk
  3. 3 eggs yolks
  4. 90 g / 3 oz sugar
  5. 250 ml / 9 fl oz double cream, lightly whipped
  6. 150 g / 5 oz finely chopped chocolate

Preparation Method

  • Stir the chopped or grated chocolate into the milk in a small, heavy-based saucepan and stir over a gently heat until the chocolate melts.
  • Put the egg yolks into a bowl with the sugar and beat until thick and creamy.
  • Add chocolate milk and beat.  Return the chocolate mixture to the saucepan and stir continuously over a moderate heat until the mixture is thick and will coat the back of a spoon
  • Strain the chocolate custard into a bowl and cool in the refrigerator.
  • When quite cold, fold in whipped double cream.
  • Pour into ice trays and freeze until the mixture begins to set around the edges.
  • Pour into a bowl and beat.
  • Stir in the chopped chocolate.
  • Return the ice-cream to the ice trays and freeze for 30 minutes.
  • Repeat the beating and freezing method every 30 minutes, until the ice-cream is really thick.
  • Freeze until firm.

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